“I FRIULANI” Friulian homemade salami 300gr. s.v.
Made only from selected fresh meats of pork born and raised in Friuli Venezia Giulia. To the finest cuts we add, in the utmost respect for peasant tradition, spices and natural aromatic plants to add flavor. Bagged in natural glued casings, it is then delicately dried, because the curing stage is crucial: the rooms replicate what used to happen in the old Friulian cellars, taking advantage of the special microclimate of the Cividale hills and the two small lakes adjacent to the curing rooms, with a continuous change of fresh, crisp air. The Friulian tradition of us artisan producers, the experience of our pork butchers, and the use of noble cuts allow us to obtain a particularly tasty and soft salami, even when cured for long periods.
SEASONING
30/45 days
Externally it has its natural mold (which must be white) indicative of proper curing. The color that characterizes the interior of the salami is ruby red for the lean part and white for the fatty part. The taste is full and typical of a quality cured sausage, balancedly savory.
WITH
only fine cuts of pork from Friuli, just the right amount of salt and pepper, a slight tinge of garlic, and a lot of passion in making cured meats since 1966.
WITHOUT
processing aids, gluten, milk derivatives and caseinates, starches or starch, GMOs. It also does not contain substances or products that cause allergies or intolerances according to Annex III of Reg. (EU) 1169/2011. Product listed in the AIC Food Handbook compiled by the Italian Celiac Association and at www.celiachia.it
INGREDIENTS
Friulian Pork meat
Marine salt
Sugar: sucrose
Spices and aromatic plants
Sodium ascorbate
sodium nitrite, potassium nitrate
SHELF LIFE
90 days
SIZE
Kg. 0,3
POSSIBILITY OF PURCHASE
This product is also available in a full-whole version.
THE BEST WAY TO STORE THE PRODUCT
Our Salami is a quality product with low content of preservatives and antioxidants. Before opening, it is recommended to be stored in a cool and airy place. Once opened, however, it should be cut and consumed as quickly as possible, taking care to store it at a temperature between 0° and 4°. It can also be vacuum or atm placed again, extending its natural shelf life by a few days.
TASTING AND PAIRING
Salami should be enjoyed cold and cut by hand or with a slicer. It is recommended to be paired with red wines such as Merlot friulano or the typical Refosco dal Peduncolo rosso, which better enhance its flavors. For the more traditional, it can be cooked (as long as it is aged no more than 25 days) together with vinegar and onion, creating one of the most typical Friulian recipes.
| Energy (kJ) | 1552 |
| Energy (kcal) | 374 |
| Fats (g) | 31 |
| of which saturated fatty acids (g) | 12 |
| Carbohydrates (g) | < 0,5 |
| of which sugars (g) | 0 |
| Proteins (g) | 23 |
| Salt (g) | 3,8 |
